[00:00:09] And good morning all your.
[00:00:17] Little toe tapping what we’ve got going on here.
[00:00:20] Rosie on The House is that it puts you in the mood to put your arm around you sweet heart glide across the dance floor.
[00:00:36] I don’t know what would you do to step going on right there let it roll get deep. Nathan you’re a music consumer. You love music. How about this you I guess is good. That’s fancy isn’t it. That sounds good. Puts me right right in Diaz.
[00:01:00] How do you spell that. There’s this restaurant back on yourself south Louisiana.
[00:01:08] And we were down there about 10 years ago with all the family and everybody kept talking about this new record we’re talking about this story died 10 years ago.
[00:01:16] Twenty twenty twenty five years old was a new restaurant then. Our cousin kept saying Hey we’re going to go just like that. So I was trying to find it in the phone book. I said How do you spell die’s the was initial. I said oh that’s classy. That is a classic Classic.
[00:01:44] I don’t think there’s any more I don’t know that it was some of the best BBQ grab I ate my life and they always had good music. No man that was a right back.
[00:01:54] DIAZ Well we won’t stay on food long but we had talked about it in the eight o’clock hour and we hunted with turkeys and I understand our bell guard master installer is product sales manager. He’s got some turkey bones to pick with us. Aha. I
[00:02:10] was listening in to your comment about not eating turkey around because it wasn’t good you know carrot peanut oil. I’m like you haven’t tried it out of a pizza oven.
[00:02:18] I am. When he said Nathan age I said Well is it a pizza oven.
[00:02:22] I guess what they did was text us during the 8:00 o’clock hour when we were talking about preparing the turkey holiday feast with John Jay Harper. But let me get the proper introductions here. We’ve got Nathan Angell here joining us he’s a repeat guest of the show we always love it when Nathan comes in. He is the bell guard sales manager and the ISAPI Southwest chapter president. We’re going to talk a little bit about what those two designations bring and we talk a little bit about what’s new going on at Bell guard pavers and how that can impact your quality of life particularly as it relates to living in your outdoor environment. But now with the introductions done let’s talk turkey.
[00:03:03] Well Turkey loves turkey deep fried one for the office yesterday. Yes. I like fried turkey. It’s good. We’re going to probably get to have one for Thanksgiving coming up this week it’s not at my house this year so. Well I will be making several though for leftovers. That’s the one thing about not having it at your house all the leftover stay at that house. Yes that’s right. I got to have some leftovers in the house so. That’s right. Oh absolutely. Pizza is the way to go you get that part would flavor just like essentially like smoking it for 15 pound bird. I cook it in about an hour and a half hour 45 minutes to perfect.
[00:03:37] This is a turkey pizza. This is not a cold turkey in a pizza oven. You betcha. It’s a wood fired oven. OK.
[00:03:44] Now how hot does.
[00:03:47] Do you have to get this because you do do your fire on the side.
[00:03:51] Started you get your pizza oven warm. So like our ovens from Chicago bake oven they are a they’re made with full refractory mortar. So the whole oven is going to cook radiate direct heat as well as hot. The hot air. So yeah you get to start your oven about 45 minutes. The whole dome will be radiate heat and then you just keep warm. And then you push all the wood to the back and you keep it go going it’ll be I keep it regulated about 500 degrees for that turkey.
[00:04:22] OK. So cooking at 500 degrees for an hour hour and a half. Yeah.
[00:04:27] Bryanna the turkey for a wood fired oven would be extremely important. Brian at the day ahead wet brine at Salt Sugar. OK talk to me about that. So tell me about your bride. My variety is. I use molasses instead of sugar cane. I like that deep flavor that gives you about a half a box of kosher salt lots of water so you know like a 5 gallon bucket I use a just a regular cooler and then fill it full ice. So I have I have a cooler to keep in the house and it’s got written on it for food only. OK. So I just brined my turkeys or whatever I’m brining in that just throw at the garage or in the kitchen. Great minds think alike.
[00:05:02] OK. The same thing. OK. So the turkey gets dropped in the ice chest. Yep. And then what happens next.
[00:05:09] So like you cook the brine so that you really know that the salt has gotten into the water so you cook the brine in a big you know stockpot fill it full of water. You throw your salt in there your molasses. I use lemon juice and I just throw the whole lemons in as well. Celery carrots it’s kind of almost like making a stock a little bit peppercorns cooked that up to you know the sugar and the salt of dissolved and pour that over the turkey course that’s going to be piping hot. But then just fill the rest of the cooler full of water and throw throw about a 20 pound bag of ice on her you just covered the bird.
[00:05:46] I mean I just covered the bird with the liquid and the ice.
[00:05:49] Like how big is your stockpot. I mean when I when I take an ice chest big enough to Brian a tear gas can be like eighteen or twenty five CT guys. OK. Say so it sets in the bottom. And when I take my stockpile and I’ve got stock pots that you know feed small armies What do I want to cover the bird in that you don’t need you don’t need to cook.
[00:06:12] You don’t need the brine you get in that big I just use a regular you know small stockpot just you do. Yeah. Yeah. Because you’re just going to fill the to fill the you’re going to cover the bird with water just right out of the sink. Or you can put it back into a bucket pour it in there.
[00:06:27] OK. So dump that in cover the bird with water and then fill it up fill it with ice so it stays nice and cold.
[00:06:34] OK but then you give it about 24 hours in that brine you’ll end up with a juicy bird every time no matter how you cook it. Whether it’s even in the oven I throw I throw them on the grill. I love the Semir I grab six seven eight turkeys. This time of year while they are inexpensive almost free essentially and I’ll cook them all day all year long.
[00:06:55] I was at Safeway the other day and Dave says Mr. Romero based on the size of your ticket you get a free turkey. Sure. So why not take it and freeze it and cook it all year long. OK so we’ve brined Nathan’s Turkey and you’re going to put it in a pizza oven in your backyard. I am. How how how common are we seeing pizza ovens in backyards and how they’re getting to be more and more common. Tell us about. Talk about the one you have.
[00:07:25] So we we sell both. Once you can do it yourself so it’s a kit. So really. So we sell the dome and you can kind of you can match the materials around your house. We sell it to where it’s a 30 comes pre-done with the powder coated metal finish on the outside and several different colors. And then we also sell in our elements which is a full built unit that would come and codirector would forklift it in your backyard and you’re ready to go.
[00:07:51] That’s kind of a cool one because you basically pour your foundation and then the entire unit gets delivered and you just drop it in place and boom you’re done.
[00:08:01] Absolutely absolutely we’re finding with the labor kind of crunch that’s out there in the market. Even a lot of contractors are finally going Yeah you know what this is this is a great way for me to get off the job sooner and homeowners are going yeah I’d like you to get off the jobs or so and I’m sure my pizza oven. I’m sure their styles and styles and things but what’s my starting ticket price to get that dropped and the rockets are roughly going to cost you about $2500 cheaper than some of the ovens there. Amen. Amen. And you cannot you cannot be anything you can bake or grill or you can put it in a pizza oven.
[00:08:39] I’d stay out outside. Heat stays outside. You’re not heating up the kitchen. Amen.
[00:08:44] I got a bread crafters book and it talks about dorm cooking and it seems like it would be a solution for that too.
[00:08:50] Absolutely. Bread in it. You would you would pull the direct heat out of it and then there just the radiant heat is going to make that bread for you.
[00:08:57] And you eat everything. Daddy knows what he’s going for Chris and I use.
[00:09:04] I’ve got two different bends I keep two different woods. I use Apple for my pizzas so that doesn’t impart a heavy smoker flavor in and use and then I use either mesquite or hickory for all my work all my meats and that includes the turkey. OK great.
[00:09:19] And I know the topic today is hospitality. This is a big part of hospitality we’re not off topic right. Right right. I’ll tell you what we did forget was give away our coyote’s tickets in the 9:00 hour. I completely blew past that on my show log. So we have Kerry saying we’ll give away next prize. Give me two minutes to figure it out. This is four. Are they going to win. Friday November 24th 7:00. Puck dropped against the Los Angeles Kings. OK they’re having a job next Friday. I had a tough year this year. Very tough.
[00:09:49] But the game is always fun to watch. So you’re giving away two tickets at the end of this next segment. I got it for you. I’m going to do it. OK. It might it might be a trivia question having to do with how Nathan likes his turkeys cooked. OK. It might be. I would say it might be. Nathan Angel sales manager of Bell Guard. Let’s talk a little bit about the other products you have so you all have various types of pizza ovens that are now showing up in designs for backyards. What else have you got going on.
[00:10:22] We’ve got the entire element’s line fire pits etc. are we got of course got to pay for line which were we’re you know nationally known. And we’ve got new retaining walls we’re now offering. We’ve got a great new product that I want to talk to you today about as well which is dry bond which is a essentially a way for us now to overlay has always been one of your favorite topics. I love overlay. Now we can use those same 30 mill overlays are in your driveway. I’ve answered several questions for your listeners about being able to just take their existing concrete driveway and can they just put pavers right over the top of it. And it’s been a little bit challenging in the past using full height pavers. Now we can use the 30 millimeter thin pavers right on top of concrete.
[00:11:03] Well I love the overlayed because they make such a great alternative and solution for our remodeling company. When people are just tired of stepping out the back door to that boring gray cracked concrete slab Amen. And y’all can come in overlay the patio in a handsome paver and then extend the patio any direction you want with the matching full sized paper and you’re like doubling or tripling quadrupling the size of your patio. Absolutely and a handsome painter. And then I I still like the dog.
[00:11:40] Well I’m sorry to disappoint you but we actually eliminated that color this year. You did. We’ve got a better white cement color for you Luna. I’ll show you some pictures of that. I’ll send you some pictures.
[00:11:50] I’ve always loved the lighter color for the lack of heat gain.